What is the cocoa percentage of 70% Piura med kakaonibs?

70% Piura med kakaonibs contains 70% cocoa (also written 70% cacao), classified as dark chocolate.

Where do the cocoa beans in 70% Piura med kakaonibs come from?

The cocoa beans in 70% Piura med kakaonibs are sourced from Piura, Peru.

Which cocoa bean variety is used?

70% Piura med kakaonibs is made with Piura Blanco cocoa beans, according to the information published for this bar.

What are the ingredients in 70% Piura med kakaonibs?

The ingredients listed for 70% Piura med kakaonibs are: cocoa, sugar, cocoa butter, cocoa nibs.

How big is a single 70% Piura med kakaonibs bar?

A single 70% Piura med kakaonibs bar weighs 60 grams.

What does 70% Piura med kakaonibs taste like?

70% Piura med kakaonibs lists flavour notes of Raisin, Citrus and Nuts.

Is 70% Piura med kakaonibs dark chocolate or milk chocolate?

70% Piura med kakaonibs is classified on Chof as dark chocolate.

Has 70% Piura med kakaonibs won any awards?

70% Piura med kakaonibs has been recognised at: International Chocolate Awards European Gold 2026, International Chocolate Awards European Gold 2024 and International Chocolate Awards World Final Gold 2024, and 3 more.

Where can I buy 70% Piura med kakaonibs?

70% Piura med kakaonibs is made by Vigdis Rosenkilde. Vigdis Rosenkilde sells directly through their website at https://vigdisrosenkilde.com, and specialty chocolate shops in Europe and beyond also carry their bars. To track your tastings, scan 70% Piura med kakaonibs in the Chof app.

70% Piura med kakaonibs, Vigdis Rosenkilde

Name: 70% Piura med kakaonibs
Brand: Vigdis Rosenkilde
Rating: 4 (2 reviews)

Vigdis Rosenkilde is a bean-to-bar chocolatier based in Norway. The production centers on transforming high-quality raw ingredients into finished bars with a focus on highlighting the characteristics of specific cacao origins. This particular bar features cacao sourced from the Piura region of Peru, utilizing the renowned Piura Blanco variety.

The 70% Piura med kakaonibs is crafted using a specific post-harvest fermentation process lasting 168 hours. This extended seven-day fermentation period is designed to develop the beans before roasting. The resulting flavor profile displays notes of raisin, citrus, and nuts. The addition of cocoa nibs provides a distinct textural contrast to the smooth base of cocoa, sugar, and cocoa butter.

The consistency and quality of this bar have been recognized by the International Chocolate Awards. It earned European Gold honors in both 2024 and 2026, with a special designation for the classic profile in 2026.